Meatless Monday is kind of a silly concept in our house since every day is meatless for us. However, I like being able to share recipes for people out there who are joining the Meatless Monday phenomenon and don’t want to eat tofu, tempeh, seitan or Boca.
I make a trip to the grocery store each week at the beginning of the week to check out the fresh produce (our fresh produce days are Monday and Tuesday) and pick up anything that might look good. From that, I try to plan out what meals I can make for the week while also picking up anything else I might not already have. A big thing with my menu planning now is making sure whatever I make will reheat well for REB on days he gets home late from class.
So last week I happen to walk by the mushroom cases and noticed how good the portobellos looked. I was instantly taken back to the summer when we grilled them outside and enjoyed eating al fresco in our new house.
Then I looked outside and saw the snow coming down.
Then I cursed silently to myself because I knew I had to shovel the damn driveway and sidewalk when I got home.
So I ended up picking up four portobello caps because I wanted to make something that tasted like summer and might make me forget that it’s in the low 20s all week.
- 4 medium to large Portobello mushroom caps
- 2 teaspoons olive oil
- 1½ cups Panko bread crumbs (or couscous, quinoa, barley, or rice – your grain of choosing)
- ½ cup Feta cheese, crumbled
- 2 tablespoons Parmesan cheese, grated
- ¼ cup fresh parsley leaves, finely chopped
- 1 teaspoon dried Thyme
- 1 Roma tomato, chopped
- ½ cup Kalamata olives, roughly chopped
- 1 stalk scallion, chopped
- Preheat oven to 350.
- Start by wiping the mushroom caps clean with a damp paper towel. Next, using a spoon, scrape out the gills so the underside of the mushrooms are clean.
- Heat a pan or stove top grill on your stove, brush the underside edges of the caps with the olive oil, then grill gill-side down for 3-4 minutes. Brush the tops, then flip and grill the tops for 3-4 minutes. Transfer to a baking sheet gill-side up, and set aside.
- In a small bowl combine Panko, freshly chopped parsley, Feta cheese, Parmesan cheese and dried thyme. Set aside.
- In a small pan or skillet cook olives, tomato and scallion until warmed through and tomatoes just start to break down. You shouldn’t need any oil since the Kalamatas are oiled already. When finished, pour into the Panko mixture and mix everything together until combined.
- Spoon a heaping tablespoon of mixture into each mushroom cap.
- Bake stuffed mushrooms at 350 for 20 minutes. Then turn broiler on high and broil for 3-5 minutes. Keep an eye on them so they don’t burn.
- Mushrooms are done when Panko is toasted and cheese is melted.
- Serve immediately.
- Reheating instructions: Bake at 350 for 10-15 minutes or until warmed through, or heat in toaster oven for 5-10 minutes.
- Serves 2 (2 caps/person) or Serves 4 (1 cap/person as side dish or appetizer)